X-mas treats & cakes Archive - BUGInamnam

soft caramels

Helle Abild — Wed, 18 Dec 2019 20:37:15 +0000

Very delicious soft caramels dipped in dark chocolate. Very easy to make.

This is the first time I make toffee since I was a child, I feared a little that it was difficult and they would be rock hard, but it was super easy and they were as soft as I wanted. I was a little curious to taste since I do not use milk products / butter, but they were really good with Naturli's Vegan block and whippable soy cream (is available, inter alia, in SuperBrugsen, Føtex and Facts)

I think it is extra delicious to dip them in chocolate. Even using I only dark chocolate as there is milk in, but also think they would taste super good with milk chocolate. Hvis de ikke dyppes i chokolade vil jeg anbefale at man pakker dem i enkeltvis i noget papir da de er en smule fedtede.

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RECIPE – Cream Caramels

INGREDIENTS

100 (g). vegan blok (or butter)
2,5 dl whippable non-soy cream (or whipping cream)
250 (g) sugar
130 g lys Sirup
1 tsp vailjesukker

Molten chocolate to dip in ( I use Callebaut 2815 there is 57,7%)

APPROACH

Melt the butter in a pan
Add the remaining ingredients
Cook, uncovered, for about 30 minutes the temperature is 124 ° C
The mixture should boil and bubble
Pour the mixture into a small form, covered with wax paper
I used a small metal tray 15×25 cm
Leave the mixture to cool and cut into squares
Still caramels in the fridge / freezer before being dipped in chocolate
Melt and tempered chocolate (see below)
Dip each and place on baking paper or silicone mat

CHOCOLATE TEMPERING– Dark Chocolate

Heat half the chocolate over a water bath to 45-50 ° C (must not be above 50 ° C then crystallising the)
Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 29 ° C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 31-32 ° C , get the temperature of 34 ° You have to start over again

CHOCOLATE TEMPERING – Light Chocolate

Warm half the chocolate over the water bath for 45 °C
Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again

CHOCOLATE TEMPERING– White Chocolate

Warm half the chocolate over the water bath for 40-45 °C
Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 27 ° C
Pour/set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 28-29 °C , If the temperature above 31 ° C will have to start all over again

Indlægget soft caramels blev vist første gang den BUGInamnam.

Gingerbread with fresh ginger

Helle Abild — Thu, 04 Jul 2019 18:22:20 +0000

A nice spicy cake for the tea

Spices are always good, and I think it is absolutely wrong we most associate it with Christmas
I had put about 3 tablespoons finely grated ginger cakes, but seems easily one at least can put double in, the taste was not as dominant. But my guy blindly present two versions, could be good taste which had ginger. In the second version I tested 1 teaspoon instead of carnations al ingerfær, altid sjovt at eksperimentere lidt.

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RECIPE – crisp BISCUITS 50 pcs

INGREDIENTS

300 (g) brown sugar
2 eggs
150 grams of butter / Organic spreadable block
700 gram flour
2 TSP bicarbonate of soda
1 TSP cardamom
2 teaspoon ginger powder
2 teaspoon vanilla
2 spsk.Kanel
3-6 teaspoon fresh ginger
1 great eco Citron both grated peel and juice

APPROACH

Heat the oven to 180-200 ° C
Pisk smør og sukker og æg i røremaskine eller med elpisker.
Add finely grated ginger and lemon zest and juice
Bland mel og krydderier og natron og heldt det i og rør videre.
Put the dough in the fridge min. et par timer eller til næste dag.
Roll the dough out in ca 3 mmm
Plug the cakes out with udstikkerforme, or a glass, tryk evt mønster i.
Sprinkle with sugar if necessary
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack
Put the cake tin

Indlægget Gingerbread with fresh ginger blev vist første gang den BUGInamnam.

crisp BISCUITS

Helle Abild — Mon, 10 Dec 2018 13:13:39 +0000

It is easy to bake cookies, og sjovt at lege med former og eksperimentere med forskellig smag.

Crisp cookies are always delicious, and it does not have to be a Christmas thing. They are also perfect as a small personal gift to friends and acquaintances. They are super easy and low, and it's fun for the whole family of all ages to help make them. For years I have been a little bit by cookies, play with shapes and taste. On Saturday I held also workshop for children, hvor de bagte deres egne flotte småkager.

In drawers and cabinets, I found a sea of cancellation must, more from traveling (love to buy souvenirs I can use something), that is my beautiful Uzbek bread stamps, small molded shapes from Morocco, graphic patterns bought in Milan and flowers udstikkerforme from Japan. And I have been lucky enough to receive a gift from the United States, there was a piston one can even make text on, so there is also Bugi cakes – If you have any shape you can just stop out with a glass, og man kan jo trykke en gaffel eller and ting med mønster ned i dejen som mønster.

You can even experiment with different tastes, I now have even made 4 variants, basic recipe has only vanilla, cardamom, coconut and lemon flavor. Cardamom was clearly my husband's favorite, he had eaten them very quickly. Jeg har et par variationer mere jeg gerne vil prøve.

Various cake stamps from around the world, CChobby, Panduro og Netto.

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RECIPE – crisp BISCUITS 40-50 pcs

INGREDIENTS

180 g butter / organic spreadable from Naturli ', it looks like a butter block
250 (g) sugar
400 (g) flour
1 TSP baking soda
1/2 tsp salt
1 eggs
1 tbsp vanilla sugar

cardamom BISCUITS Add 2-3 tablespoon cardamom
COCONUT COOKIES Add the 75g desiccated coconut
LEMON BISCUITS Grated peel from 2-4 lemons

APPROACH

Heat the oven to 180-200 ° C
Pisk smør og sukker i røremaskine eller med elpisker.
Hæld resten af ingredienserne i rør videre.
Put the dough in the fridge min. et par timer eller til næste dag.
Roll the dough out in ca 3 mmm
Plug the cakes out with udstikkerforme, or a glass, tryk evt mønster i.
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack
Put the cake tin, CU bag or dine

The biscuit decorated with icing in a small cellophane bag is a cute little Christmas greeting

I have also found a fun mix of my old biscuit tins forward

Indlægget crisp BISCUITS blev vist første gang den BUGInamnam.

Meteor Stone (marshmallow stone)

Helle Abild — Tue, 26 Dec 2017 13:56:38 +0000

A really fun thing to do with kids, my son and I names them Meteor Stone

Because these marshmallow balls are rolled in liquorice powder we think they look like stone, We also think the meteor rocks are fun name because the stones do not weigh anything

Marshmallow / marshmallows is a really fun thing to do, there is no chemistry professor of the process of making them, and the way of consistency changes on, therefore it is fun for kids and the young at heart like me :). The mass can be difficult to manage when you have to spread it out, men i denne version hvor man ruller klumper kan alle aldre være med.

You can add flavor as desired, here we made them with liquorice concentrate, but you can use any flavor concentrates and there are many natural. Jeg bruger aldrig selv syntetisk smag eller farvestoffer i mine mad og kager.

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RECIPE – Marshmallow/Marshmallows

INGREDIENTS

2 packages isinglass (20 small sheet)
400 (g) sugar
200 ml water / 2 DL
Powdered sugar or glucose tablets to roll in
Licorice Powder to roll in
1 bottle of liquorice concentrator (have used here Tørsleffs)

Other flavors proposals:
Grain from a vanilla bean or 2 tablespoons vanilla sugar
2-3 tablespoons Raw licorice powder from Bulow
1 small bottle of caramel extract from Øtkers

APPROACH

Dissolve gelatin in water, lower one plate at a time into the water so that they are not sticking together (CA 10 My in water)
Sprinkle a baking sheet or silikoneark well with icing sugar and some licorice powder so it's ready
Mix water and sugar in a saucepan and heat
Stir in the sugar mass and heat to approximately 130 ° c so that all the water has evaporated
Wring water from husblasen and have it ready
When the sugar mixture has cooled down a bit to around 100 ° C start by whipping
Put husblasarkene in during whipping
Whisk the mass in 10 My to it will be very “fluffy” and white
Spread the mass quickly onto the baking pan with a spatula, sprinkle with icing sugar and liquorice
Take powdered sugar on your hands and take pieces of the mass up and form “meteorstenene” one at a time
Roll the mixture of icing sugar and some licorice powder
Ask balls in the refrigerator for a few hours
Store in a closed / airtight container

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Indlægget Meteor Stone (marshmallow stone) blev vist første gang den BUGInamnam.

Nougatmats

Helle Abild — Mon, 25 Dec 2017 20:09:14 +0000

A little extra chocolates things, super easy to make and tastes SO GOODIf you love nougat as I do, er nougatmåtter bare en lækker og enkel konfekt ting.

Even I bought a big bag Callebaut vermicelli in INCO (also good for romkugler), but have seen you can buy it in Special Buy Claus in Hvidovre and BageBixen.dk

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RECIPE – Nougatmats

INGREDIENTS

Nougat (although I use the Chef from Net, as it is without milk)
chocolate sprinkles

APPROACH

Ask nougat in the refrigerator
Cut the cold nougat into squares
Let squares stand out and reach room temperature
Pour sprinkles in a small bowl / plate
Press a piece of nougat at a time of vermicelli, turn and pressure all sides into krymmelet

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Indlægget Nougatmats blev vist første gang den BUGInamnam.

Snowballs

Helle Abild — Sun, 24 Dec 2017 05:00:03 +0000

Sneboller is a fun thing to do meanwhile waiting for Christmas Eve. The ingredients are few, and something everyone in the house

Crossing today d. 24 December is a part of Bloggers By Hearts Julekalender, posts by elle day can be read here.

I admit that I'm about to be julet of the year, I have made sweets and cakes the last two weeks, had 40 neighbors including children visit, and has had 3 Christmases already. And was the lucky one who got close guard d. 23 pm 22 Fields Design Store as I'm a part of. So I've been looking forward to d. 24. December, where I can finally relax completely and enjoy a quiet day and evening with my husband and kid and a good roast duck

But it's always fun to try something new and turn her child in the hours before the evening's gift excitement, and I think sneboller sounds perfect. I inherited my grandmother's recipe sønderjyske, and has repeatedly scrolled past the recipe “Snowballs”.

My boy and I threw ourselves into it hammer and tongs, and agreed that first batter was way too thin, so we started with a new portion and straightened and baked this time the dough. I admit, that it took two attempts before they succeeded, my grandmother has been a bit sparse with information about the process, which stood for nothing if the dough should opbages, but it meant my mother could remember when I told her about my first failure. I've also cut down to 2 eggs, vores øko æg er så store.

But we managed to make our sneboller, og de blev godkendt og spist lune af mand og barn.

Tomorrow there is an extra door in Bloggers By Heart Christmas calendar it is collected by The road to Birkin

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RECIPE – Snowballs

INGREDIENTS

100 (g) flour
50 (g) butter (I use Organic Spreadable from Natural ')
2 DL water
2 eggs
EVS. 1-2 teaspoon sugar
Oil for frying (I have used canola oil)
Powdered sugar for garnish

APPROACH

Melt the butter and water
Pour the flour and pipe / well to whip it is a thick batter (it is like to make a roux sauces)
Cool slightly and mix the eggs in
I actually ended up boiling up slightly after the eggs had come in because I felt it was too thin. Men da jeg kogte den op igen brugte jeg samtidig en stavblender for at få dejen helt jævn.
Heat oil in a saucepan until it sizzles around a match
Dyp to skeer i olien og derefter i dejen hvor man tager lidt dej op og laver en lille kugle man hælder i olien.
Failed for us to get all perfectly round, dough flowed occasionally a bit like fun shapes, but tasted good enough
Do not put too many sneboller in the pan at once, when the buffer up very
Increased in the oil until golden brown, remember to turn them
After frying put them on paper towels to absorb the grease
Server and sprinkle with icing sugar

My grandmother's something flawed recipe

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Indlægget Snowballs blev vist første gang den BUGInamnam.

New years cake / "kransekage" from scratch

Helle Abild — Wed, 30 Dec 2015 20:50:02 +0000

Very happy new year!!! ….quick kransekage, they do not 30 my making ( incl baking) . I made 2 long rods and 24 small).

After I found out how easy it is to make crane cake from scratch, I make them more ready-bought marzipan longer, as I did earlier. It takes the longest time to slip tonsils, but that's my boy gradually expert, so we do it together and it is soon over

I do not buy ready-crane cake, there is never the amount of nougat in the middle as we like here in the family

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RECIPE – Kransekage - New years cake

INGREDIENTS

KRANSKEKAGE
500 g peeled almonds
500 g icing sugar
CA 3 egg whites (90 (g)) (consider having a little extra but use a little at a time)
3 tablespoons flour/gluten-free flour I would suggest Blue Finax

NOUGAT TO FILL

GLAZE
CA 300 g icing sugar
1 egg white / Max. 30 (g)

APPROACH

Grind the almonds gently in food processor
When they are little painted pour icing sugar and continue driving to it is finely ground
Then pour in the mixer
NB! dejen må ikke være våd og klistret bedst fast som marcipan ellers flyder den når den bliver bagt.
The addition, therefore, the egg whites gently to the mass, a little bit at a time until the dough is assembled and fixed
Knead the dough with your hands
Low long flat piece or small pieces that put nougat in and close the marzipan mass well around
Bake approximately 10 my 200 ° c, for they are light light brown
Stir glaze of powdered sugar, poured slowly into egg whites and stir
Make the glaze so rigid as possible, but it must be able to float by the spoon if you take something up
Put frosting into icing bag with small gulp down or bag in which small hole cut in the corner
Decorations wreaths pasties when they are cooled
If you like dip the. bottom in melted dark chocolate
Store them in airtight container so they don't get dry

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Indlægget New years cake / "kransekage" from scratch blev vist første gang den BUGInamnam.

BUGIballs – netballs

Helle Abild — Wed, 23 Dec 2015 06:00:21 +0000

This is my hero sub-optimal confections, I love them. They are made from nuts and dates and no added sugar, so it is indeed in the healthier end of candy scale

I think they are the most amazing and I've shared the recipe through some years on Facebook, and the recipe is actually already here on the blog as rods, BUGIbars…You can view them here eller læse opskriften nedenfor.

I just made them with only almonds and it works fine. Opskriften er let men kræver en foodprocessor.

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RECIPE – BUGkugler-Nut Balls

INGREDIENTS

100 (g) hazelnuts
100 (g) almonds
150 g dates
100 g coconut oil
50 g desiccated coconut + desiccated coconut to roll in
50 g cacao

APPROACH

Chop nuts and almonds in food processor until they are in small pieces, but not powder, then pour them into a bowl
Mix dates and coconut oil. There is a big difference between dates, the mass should be soft, is the mass of dry add a little water
Pour cacao and coconut flakes in
When the mass is mixed and has a soft texture, pour the chopped nuts/almonds and mix a while
Scroll and pressure bars and flip them in coconut
Be stored in the refrigerator

You can easily make do with only almonds or nuts if you wish only.

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). De er både på Facebook og Instagram.

Indlægget BUGIballs – netballs blev vist første gang den BUGInamnam.

Rocky Road

Helle Abild — Tue, 22 Dec 2015 06:00:04 +0000

Yet an American classics, Rocky Road.

Here, you can mix everything in you want to, but more often than not there are marshmallows in, and I of course used my own homemade marshmallows in the recipe. I have used ordinary popcorn, but jealous that delighted that I did not used the caramelised popcorn I've made, think it could have been super good. Unfortunately, I run out of dark chocolate and stands with one foot on the plane to New York, so I can not manage to do more now

Both man and colleague have said that they almost taste like Toblerone. Maybe the caramelised popcorn could have perfected the taste :). I am using Belgian Callebaut dark chocolate in the buttons to what I'm doing, se link under opskriften hvor den kan købes.

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RECIPE – Rocky Road

INGREDIENTS

400 g melted dark chocolate
60 (g) coarsely chopped almonds
20 (g) popped popcorn or caramel popcorn
20 (g) marshmallows cut in small cubes. Make them EVS. even after This recipe
A. Sprinkle, I've been using freeze dried Strawberry

APPROACH

Melt the chocolate in a Bain Marie (see tempering below)
Chop the almonds roughly
Mix almonds, popcorn and marshmallow/marshmallows
When chocolate has the right temperature, invert the fill in
Pour in the form which is lined with baking paper
Made in refrigerator until congealed
Cut into pieces

CHOCOLATE TEMPERING – Dark Chocolate

Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again

Indlægget Rocky Road blev vist første gang den BUGInamnam.

Marshmallow / marshmallows flavored

Helle Abild — Mon, 21 Dec 2015 06:00:02 +0000

I will be a little by the u.s., and what is more American a marshmallows

I love the foam consistency, it is so funny. And I've really experimented with different flavoring substances, made with a whole bottle Øtkers natural caramel essence and a bottle here natural Tørsleffs licorice (that is they taste of Pernod)

Personally, I am not the synthetic flavor and artificial dyes, but one can add all, but the surface one can mix 3 fussed strawberries in if one wants jordsmag or red, or what about grated lemon rind?

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RECIPE – Marshmallow/Marshmallows

INGREDIENTS

2 packages isinglass (20 small sheet)
400 (g) sugar
200 selling ml / 2 DL
Powdered sugar or glucose tablets to roll in
taste proposals:
Grain from a vanilla bean or 2 tablespoons vanilla sugar
2-3 tablespoons Raw licorice powder from Bulow
1 small bottle of licorice extract from Tørsleff (it tastes as mentioned by Pernod)
1 small bottle of caramel extract from Øtkers

APPROACH

Dissolve gelatin in water, lower one plate at a time into the water so that they are not sticking together (CA 10 My in water)
Sprinkle a baking sheet or silikoneark well with icing sugar so it's ready
Mix water and sugar in a saucepan and heat
Stir in the sugar mass and heat to approximately 130 ° c so that all the water has evaporated
Wring water from husblasen and have it ready
When the sugar mixture has cooled down a bit to around 100 ° C start by whipping
Put husblasarkene in during whipping
Whisk the mass in 10 My to it will be very “fluffy” and white
Spread the mass quickly on cookie sheet with a spatula, sprinkling with powdered sugar
Style is the mass, in the refrigerator for a few hours, or until it is completely cooled
Cut into pieces, Vend in powdered sugar or glucose tablets
I have used a small serrated knife and it has worked well, other lubricates a cutter knife with oil

The much-airy foam mass

skumfiser facing Blossom meles and liquorice powder

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Indlægget Marshmallow / marshmallows flavored blev vist første gang den BUGInamnam.

Salt caramel popcorn

Helle Abild — Sun, 20 Dec 2015 06:00:19 +0000

I have now reached a little American Christmas goodies when I actually is in New york right now :). Super delicious crunchy caramel popcorn

You've probably seen them on film, the delicious caramelised popcorn, crispy, knasende og ret enkle at lave.

Print recipe

RECIPE – Salt caramel popcorn

INGREDIENTS

POPCORN
1 DL popcorns cores
1 tablespoon fat, the surface of. coconut oil

CARAMEL
5 DL sugar
100 g butter/COOP Free/Nutana
Butter to grease the baking plate
1/2 -1 tsp salt

APPROACH

First poppes popcorn in a pan, melt 1 DL fat and pour popcorn kernels in
Put the lid on the pot, and when the popcorn starts popping, shake the Pan
When there are no more popcorn that pops off of the Pan
Spread popcorn out on a well-greased baking sheet
Turn on the oven at 175 ° c
In a saucepan melt the sugar, stirring
It is important that the sugar doesn't get warmed too much as it can get a little bitter taste
Put the butter in the
Pipes for it is a total mass
Pour caramel mass over the popcorn and toss them as best you can
Sprinkle salt over
Put in the oven and bake for everything in 10 min
After 5 my turn them well in kara mele mass
Behind the further 5 min
Take the plate out and pour the popcorn on cookie sheet and spread them out as best you can
When they are cooled, they can be guessed from each other

Caramel popcorn on the griddle

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood . De er både på Facebook og Instagram.

Indlægget Salt caramel popcorn blev vist første gang den BUGInamnam.

Æbleskiver with prunes from south of Jutland (My grandmother Bittens)

Helle Abild — Sat, 19 Dec 2015 06:00:20 +0000

Disse æbleskiver er bagt med gær og hæver derfor godt op og bliver flot runde.

I really like prunes in fritters now, but as a child I didn't like them, so both my mothers mother and my fathers mother had to bake two versions, en med og en uden svesker.

I think it's is easier to turn Apple slices with a knitting needle, and I use my grandma's knitting needle for the purpose, I have inherited after her

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RECIPE – ÆBLESKIVER 10 pans

INGREDIENTS

1/2 kg flour
5 eggs
3/4 l milk ( I have used both water and rice milk, works fine)
50 g yeast
125 g melted butter/COOP Free or Nutana
1/4 tsp salt
Add the EVS 3 tablespoons sugar and 1/2 TSP cardamom

Prunes to fill

APPROACH

Would be prunes start with pouring boiling water over and let them stand sveskerne
Share the eggs and style the egg whites aside in refrigerator
Warm milk and butter, When the temperature is less than 35 ° c add the yeast
Mix, flour, salt and egg yolks and pour milk/butter mixture over
Stir it all well together, the dough is pretty thin
Let dough raise at least 30 min
Beat the egg whites
Flip the egg whites gently into the dough
Pour the water from the sveskerne and chop them a bit with a knife and have them ready
Butter æbleskive Pan
Pour batter into slightly lower edge
Put a small dollop of prunes in the Middle
As soon as the outside is baked enough, turn the dough 90 degrees with a knitting needle or fork
Then turn it all the way around so it is a ball
I think it's harder to get them perfectly round with sveskerne in the Middle
Serve with powdered sugar and possibly. raspberry jam for those without prunes in

Indlægget Æbleskiver with prunes from south of Jutland (My grandmother Bittens) blev vist første gang den BUGInamnam.

Goodie bags with homemade confections

Helle Abild — Fri, 18 Dec 2015 11:18:36 +0000

Every year for Christmas I do goodie bags with homemade Christmas cakes and confections. The bags do I give to my boy's teachers, our sweet garbage men and others who fortjerne a little extra Christmas greeting

It can be recommended, and if you still have baked and made confections, it is just about finding some fine bags to tuck it in

The beautiful silvery streaks (also available in gold) I have purchased from Jakodan which is my packaging supplier for my webshop, they have different models, but here kan ses nogle af deres gaveposer.

My favorite hobby shop CChobby also some small cellophane bags, they are a little cheaper, here a size, try to search on “cellophane bags”. But beware, It is a great Web store, and it comes always to buy too much.

Indlægget Goodie bags with homemade confections blev vist første gang den BUGInamnam.

The world's best gingerbread (great-grandmother Wissings)

Helle Abild — Fri, 18 Dec 2015 06:00:17 +0000

This is the most amazing gingerbread, en fest af krydderier og en fast ting min mormor bagte hvert år til jul.

Just to make the dough for these gingerbread puts one in the Christmas spirit, I love the smell of the spices in the warm honey, den revne citronskal og appelsin stykkerne.

The recipe is from my olde- maybe even my great-grandmother who lived in Vonsild situated right Christiansfeld, which is precisely known for their gingerbread. Jeg har aldrig lavet dem anderledes end som disse flade kugler med glasur på.

The only thing that is a little difficult is to bake them, they are baked for a bit will be the raw in the middle and they get too much, they will be too hard. Each year, says my “now remember not to bake them too long so they become hard”, It should be added here so that my mother never even have baked them, It is me who has got the recipe from my grandmother :).

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RECIPE – Honey cakes

INGREDIENTS

250 g honey
250 (g) sugar
2 eggs (Vegan-see below)
1 tablespoons cinnamon
2 TSP bumped cloves
1 TSP Cardamom
Torn shell of a lemon
25 g pommeranskal (available in eco (It is candied orange) the rest can be frozen until next year)
200 (g) chopped peeled almonds (chopped with knife, not fine as powder)
12 g potash dissolved in water
1/4 TSP antler salt
CA. 1/2 kg flour

VEGAN: I have baked a portion without eggs, they need to bake a bit longer, and may be a bit harder in the, but still tastes great Alternatively I would mix 2 TSP fiber remember with 4 tablespoons water as a substitute for 2 eggs,

APPROACH

Honey and sugar is melted (heats) together and allow to cool a little
Then stir potasken in (is mixed in water first)
The spices are met in
Eggs, almonds and flour mixed in
The dough is kneaded
Roll the dough into balls (CA 6 cm in diameter) and gi’ them on the forehead (quote my grandmother)
Bake 6-8 my 200 ° c
The trick now is to not bake them too long, for so they can be quite hard when they are cooled
Low possibly test to break a, as soon as there is no raw dough in the Middle take the out
Cool
Pipe a thick glaze with powdered sugar and water and put a dollop on each
If they are stacked in a cake tin so wait until the glaze is completely dry

spices, lemon and orange to gingerbread

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Indlægget The world's best gingerbread (great-grandmother Wissings) blev vist første gang den BUGInamnam.